Korean food is very distinctive. Korean food is light, less greasy, contains no monosodium glutamate, and is rich in nutrition and variety. Korean food is known as "five flavors and five colors": sweet, sour, bitter, spicy and salty; Red, white, black, green and yellow. Guests who have tasted kimchi, miso soup, bibimbap, ginseng chicken soup, Korean roast beef, etc. The "quintessence" of Korean food culture is unforgettable. Korean cuisine selects natural vegetarian dishes, reasonably pursues less but better, ensures adequate nutrition and does not make people overeat. Let me share with you the recipe of authentic Korean cuisine.

Korean-style northeast disorderly stew

material

Eggplant, potato, cucumber, green pepper, tomato.

working methods

1, pour oil in a hot pan, add aniseed and garlic until fragrant, add potatoes and eggplant, stir-fry until 70%, add cucumber, tomato and green pepper, stir-fry in korean chili sauce, add a little boiling water, and stew for about 10 minute;

2. After the potatoes are soft and rotten, mix some sugar and salt out of the pot.

skill

1, when cooking this dish, I like to put a lot of garlic and stew garlic with skin in a pot. With the skin, garlic is not easy to rot in the pot, and it is very fragrant. It tastes waxy and especially delicious. I like it, too!

2. If the soup of this dish is left for a long time at first, don't worry, and it doesn't need to be too dry before it is finally served. The remaining soup can be used to mix noodles, and it tastes really bad.

Special authentic Korean-style fried rice cake

material

Ingredients: 500g rice cake strips, fish cake, half onion (cut at will, never thin strips), carrot 10, 2-3 pieces of mushrooms, and 0/-half pepper/kloc-0.

Sauce: 1 tbsp Chili sauce, 2 tbsp fine Chili noodles, 1 tbsp sugar, syrup (squeezed for 2-3 times), seafood soy sauce, water and a little salt.

Dilute the sauce to about half a bowl.

working methods

1, 500g rice cake strips, washed and set aside.

2. Fish cakes are randomly cut into geometric shapes for use.

3. Put a bowl of water in the pot and bring it to a boil. Add mushrooms and rice cake strips and cook until the rice cake is soft.

4. Add the sauce and stir fry a few times, then stir fry with the fish cake slices.

5, add carrots, onions, peppers, stir fry a few times, onion separation, out of the pot.

6. Taste the sweetness of the juice. If it is not enough, you can add a little sugar. If it is light, please use soy sauce instead of salt. It's simple!

skill

1, many people mistakenly think that cooking first, China people are used to cooking first, so it's over. The food is rotten and not delicious. Finally, stir fry to keep the dishes fresh. Crispy and delicious, colorful. :)

2, personal favorite: sweet syrup fermented by malt germ. This tastes more natural, with a little sugar!

3, the key: adding mushrooms to cook can refresh, there is no need to add monosodium glutamate, which is harmful to the body.

kimchi pancake

material

Flour 100g, pickles 80g, 6 shrimps, eggs 1 piece, 60ml of clean water, 5ml of sesame oil and proper amount of oil.

working methods

1. Wash and dice shrimps, and chop pickles;

2. Put the flour into a large bowl, add pickle juice, eggs and water, and stir evenly to make a paste;

3. Add diced shrimp, minced pickles and sesame oil and mix well;

4. Pour some oil into the pot and heat it. Spoon a proper amount of batter into a small round cake and fry both sides of the cake until golden brown.

skill

1, spicy cabbage has a taste, so you don't need to put salt in the batter. If it tastes heavy, you can add some salt or other seasonings.

2. According to your preferences, onions, leeks, green peppers, etc. Can be added to the batter, and shrimp can also be replaced by squid or minced meat.

3. It is best to add water slowly while stirring until the batter is thick.

Korean barbecue

Pork belly 150g, Korean hot sauce 20g, Korean kimchi 50g, lettuce 1, barbecue sauce 100g.

Exercise:

1, the supermarket bought pork belly slices and barbecue sauce.

2. Wash and dry pork belly, and then marinate it in barbecue sauce for more than 30 minutes.

3. Wash and dry the lettuce for later use.

4. Preheat first and then brush a little oil on both sides of the electric baking pan.

5. Spread the marinated pork belly evenly on the lower baking tray and cover it.

6. Start the barbecue function key and open the lid after 2 minutes.

7. Barbecue can be served on a plate.

8. Serve with Korean spicy cabbage and Korean spicy sauce, and roll with lettuce.

Kimchi

Raw materials: Chinese cabbage, white radish

Ingredients: red pepper, Chili powder, garlic, ginger, apple, pear, pineapple, raisin, dried fish, fish sauce, salted shrimp sauce, celery, leek and salt.

working methods

1. Wash the Chinese cabbage and soak it in salt water for one night. The next day, take out the water, wash it by hand and squeeze it out.

2. Then wash and shred the white radish, pour in the salt and wait 15 minutes, pour out the excess water and squeeze it dry.

3. Wash the bright red peppers, mash them with a cooking machine, put them into the previous white radish and stir well.

4. Break all garlic, ginger, apples, pears and pineapples and mix well.

5. Add the dried raisin fish, then pour in the salted shrimp sauce with fish sauce and mix well.

6. Finally, add celery and leeks, stir well and put them in a bag.

7, sealed in the dark fermentation for 3 days, and then put in the refrigerator to wait for a week, you can enjoy.

miso shiru

material

Ingredients: beef, clams, tofu, potatoes.

Ingredients: zucchini, onion, Flammulina velutipes, cabbage stalks, green peppers, garlic seeds, rice washing water, batter, Chili sauce, salt and pepper.

working methods

1. Slice beef, potatoes and zucchini, shred onion, remove the roots of Flammulina velutipes, cut the stems of Chinese cabbage, cut green peppers into rings, cut tofu into pieces, and cut garlic into powder.

2. Pour oil into the pan, add beef, stir-fry until it changes color, add shredded onion and stir-fry until it becomes soft and full.

3. Add rice washing water to the pot, pour in the flour paste and Chili sauce, stir well, pour in the cut potato chips after boiling, and boil again.

4. Then add zucchini, tofu, and appropriate amount of water, and cook until it tastes delicious. Then add Flammulina velutipes and cabbage stalks, and then add fried beef and onion.

5. Cook until the soup is about to open, pour in green pepper, garlic and clams, continue to cook until clams open, add half a spoonful of salt, sprinkle a little pepper to taste and mix well, and serve.

Korea cold noodles

material

Ingredients: steel wire noodles, beef, eggs, coriander, cabbage, cucumber.

Ingredients: white sesame, aniseed, fragrant leaves, tsaoko, pepper, cinnamon, licorice, fennel, onion, ginger, soy sauce, salt, monosodium glutamate, garlic, Korean hot sauce and sugar.

working methods

1. Wash the beef, put it in a pot, blanch it with cold water, boil it and take it out.

2. Put the beef into the pot, pour the water into the beef, add all the seasonings, and do not add salt and monosodium glutamate. After the fire is boiled, turn to low heat and cook slowly until the beef is cooked.

3. Pour the beef soup into the basin. At this time, add salt and monosodium glutamate to taste. After the beef soup is cooled, it will be sent to the refrigerator for refrigeration.

4. Put cold water on the steel wire surface, rub it with both hands, don't let the surfaces stick together, and then remove the water control.

5. After the water is boiled, add the noodles and cook until soft and cooked. Cooked noodles should be cooled with cold water, rubbed gently with both hands to wash off excess starch, so that the noodles are tender and firm.

6. Slice the beef and cook the eggs in half.

7. Put the beef on the noodles, put the pickles and eggs, slowly pour the chilled beef soup along the edge of the bowl, and finally sprinkle with coriander and boiled sesame seeds to enjoy.

Korean style cheese sparerib

Materials:

3 tbsps of Korean hot sauce, 3 tbsps of soy sauce, 3 tbsps of Lin Wei or cooking wine, 3 tbsps of honey, rice vinegar 1 tbsps, Korean Chili powder 1 tbsps, sesame oil 1 tbsps, 5 cloves of garlic, 1/4 of yellow onion, 1/4 of apple, appropriate amount of black pepper, and ribs 1 kg.

Exercise:

Put all the ingredients except ribs and cheese in a blender until smooth, and then pour them into a fresh-keeping bag. Students who don't have a blender can grind onions, garlic and apples into mud with a radish masher, and then mix them with the sauce. )

Add the sauce to the ribs, then squeeze the air out of the bag and marinate for about two hours.

Find a bigger pot and wrap it in tin foil, because in the end, cheese and sauce will definitely paste on the pot, which is hygienic and convenient to clean after being wrapped in tin foil.

Put a little oil in the pot and fry the marinated ribs until cooked, then cover them with a little water and cook for about 10 minutes.

When the soup is dry, pour it into the bag, and cook the remaining marinated meat sauce over medium heat again until the juice is collected.

Arrange all the cooked ribs on the left side of the pot, sprinkle thick cheese on the right side, and then cover them with low fire again until the cheese melts by half.

Finally, transfer the pan to the induction cooker, sprinkle chopped parsley ribs on the cheese and fry the white sesame seeds.

Andong stew chicken

Anton stewed chicken is a traditional dish of Anton, a famous ancient city in South Korea. Chicken is the main ingredient, the chicken nuggets are tender, and the soup is sweet, fresh and slightly spicy, especially the vermicelli inside. The chicken soup is full of flavor.

Chicken 1, potato 1, carrot 1, asparagus 1, vermicelli 1, salad oil, salt, rock sugar, onion, garlic, star anise, dried pepper, cooking wine, soy sauce, sesame oil, etc.

Exercise:

1. Wash the chicken, chop it into small pieces and wash it in water.

2. Wash the asparagus, remove the roots, and remove the hard silk from the tail with a peeler.

3. Cut potatoes and carrots into hob blocks, asparagus into sections, and green onions into sections.

4. Boil the water in the pot, add potatoes and carrots and cook for about 5 minutes.

5. Take out potatoes and carrots.

6. Add the washed chicken pieces and blanch them.

7. Take it out, drain it and put it in a bowl for later use.

8. Serve clean chicken soup.

9. Slice garlic and put rock sugar, star anise and pepper together.

10, heat the pan, pour the oil, add the chicken pieces and stir fry for a while.

1 1. Add garlic slices, crystal sugar, star anise and pepper, stir-fry until the crystal sugar dissolves, and color the chicken pieces.

12, after the chicken pieces are fried to color, add chicken soup (water is ok, healthier).

13, add potatoes and carrots, add salt, soy sauce and cooking wine.

14, bring the fire to a boil and turn it down.

15. Cut the vermicelli into small pieces with scissors.

16, cook for about 30 minutes, and add vermicelli.

17. Add onion and asparagus.

18, continue to cook for 5 minutes (pay attention to check the state of vermicelli, anti-sticking pot)

19, add chicken essence, sesame oil and pepper to taste, and take out the pot.

Korean pumpkin porridge

Materials:

Pumpkin, purified water 700g, glutinous rice flour 800g, rock sugar 100g, proper amount of small balls, proper amount of salt and a little medlar.

Exercise:

Wash the pumpkin, remove the seeds, put the skin into a steamer and steam for about 15 minutes (put the pumpkin into the steamer after the water boils);

Cool the steamed pumpkin, and dig out the melon meat with a spoon;

Mix the melon meat and purified water in a blender (700 grams of pumpkin can be stirred with a 600ML blender for almost three times);

Pour the whipped pumpkin sauce into the pot, and cook for 10 minutes until it boils, then turn to medium heat;

Boil glutinous rice flour with cold water and put it in a pot for 5 minutes; (At this time, keep stirring with a spoon to prevent glutinous rice flour from touching the bottom);

Add rock sugar and medlar, and turn to low heat;

Cook jiaozi in another pot. After cooking, add jiaozi into pumpkin porridge, add a little salt and stir well.

Korea egg roll

material

Ingredients: eggs, onions, green peppers, red peppers, spicy cabbage, flour, carrots.

Ingredients: oil, salt

working methods

1. First, dice red pepper, green pepper, carrot, spicy cabbage and onion.

2. Beat the eggs into a bowl, pour in red pepper, green pepper, carrot, onion and spicy cabbage and break them up. Then add three spoonfuls of flour and half a spoonful of salt and beat until the egg mixture is fluffy.

3. Pour oil into the pot, spread the egg liquid evenly into the pot, then pour a little cooking oil from the edge, fry until it is solidified, roll up the omelet, turn it over, fry it until golden brown in turn, and take it out.

4. Finally, cut the omelet into pieces and serve.